Looking for a crowd-pleasing dinner that combines sweet, tangy, and savory flavors? These Honey Mustard Glazed Meatballs are exactly what you need. I’ve perfected this recipe to create tender, juicy meatballs coated in a perfectly balanced honey mustard sauce that’ll have everyone asking for seconds. Whether you’re planning a family dinner or preparing appetizers for a gathering, these meatballs deliver impressive results with minimal effort.
Ingredients
For the Meatballs:
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Honey Mustard Glaze:
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined – avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs (about 24 total) and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until cooked through.
- While the meatballs are baking, prepare the glaze by whisking together all glaze ingredients in a medium saucepan.
- Simmer the glaze over medium heat for 5 minutes, stirring occasionally, until it thickens slightly.
- Once the meatballs are done, transfer them to the saucepan with the glaze and gently toss to coat evenly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 (4 meatballs per serving)
Recipe Notes
- For extra tender meatballs, soak the breadcrumbs in 3 tablespoons of milk before mixing them with other ingredients.
- If the glaze becomes too thick, thin it out with a tablespoon of water or chicken broth.
- These meatballs can be made ahead and reheated – just store them separately from the glaze and combine when reheating.
- For a lighter version, you can substitute ground turkey for the beef. Just add 2 tablespoons of olive oil to the mixture to maintain moisture.
- The meatballs should reach an internal temperature of 160°F (71°C) when fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
These Honey Mustard Glazed Meatballs are versatile enough to serve over rice, noodles, or even on their own as appetizers. The secret to their success lies in the balance between the sweet honey and tangy mustard, creating a glaze that perfectly complements the savory meatballs. Give them a try, and I’m confident they’ll become a regular in your recipe rotation!
Honey Mustard Glazed Meatballs
Ingredients
- 1 pound ground beef 80/20 lean-to-fat ratio
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely diced onion
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined - avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs (about 24 total) and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until cooked through.
- While the meatballs are baking, prepare the glaze by whisking together all glaze ingredients in a medium saucepan.
- Simmer the glaze over medium heat for 5 minutes, stirring occasionally, until it thickens slightly.
- Once the meatballs are done, transfer them to the saucepan with the glaze and gently toss to coat evenly.
